Gazpacho (Chilled Spanish Tomato Soup)
Gazpacho is a chilled Spanish tomato soup made with vegetables you can easily find in summer, blended smooth and refrigerated until ice-cold. It's far simpler to make than you might expect.
Servings2 servings
Cook timeUnder 20 min
DifficultyEasy
Ingredients
Main
- Tomato2
- Bell pepper1/2
- Cucumber1/2
- Onion1/4
- Garlic1/2 clove
- Olive oil1.5 tbsp
- Lemon juice1 tbsp
- SaltA pinch
- Black pepperA pinch
Directions
- 1
Remove the stem from the tomatoes and score a shallow X on the bottom of each one.
- 2
Blanch the scored tomatoes in boiling water for just a few seconds.
- 3
Peel the blanched tomatoes and cut them into rough chunks.
- 4
Peel the cucumber and seed the bell pepper, then cut them into chunks along with the onion and garlic.
- 5
Put the prepped vegetables, olive oil, lemon juice, salt, and pepper into a blender and blend until smooth.
- 6
Strain the blended gazpacho once, chill it in the fridge, and serve cold.
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